KR102264519B1 - Tobacco fillings for non-combustible heated smoking articles - Google Patents

Abstract

Tobacco filling for non-burning type heated smoking articles that can suppress a decrease in the evaporation amount of the taste component in a non-combustible heated smoking article of a form that heats a filling containing tobacco, and can suppress a "sense of taste inhibition" aims to provide
When a 1st acid dissociation constant adds the dihydrogen salt of the trivalent acid whose 1st acid dissociation constant is 1.0 or less to a tobacco filling, while being able to suppress the fall of the evaporation amount of a taste component, "a feeling of taste inhibition" can be suppressed .

Description

Tobacco fillings for non-combustible heated smoking articles

The present invention relates to a tobacco filling for a non-combustible heated smoking article for use in filling the non-combustible heated smoking article.

Recently, instead of a cigarette, a non-combustible heated smoking article has been developed in which a taste is enjoyed without burning tobacco. As a representative example, a pod-shaped container is filled with a flavor component and a component that generates an aerosol and used It is known to have a shape that is to be lowered or to have a heat source provided at the tip.

Also, in such a non-combustible heated smoking article, a technique for adding an acid to a filling or a technique for adding an acid-containing capsule has been reported (see Patent Documents 1 to 5).

Patent Document 1: International Publication No. 2014/190079 Patent Document 2: Specification of US Patent Application Publication No. 2015/0020820 Patent Document 3: Specification of US Patent Application Publication No. 2014/0345631 Patent Document 4: International Publication No. 2015/101651 Patent Document 5: International Publication No. 2015/000974

In smoking using a non-combustible smoking article, the evaporation amount of the taste component is insufficient compared with that of a cigarette, or a so-called "sense of taste inhibition" may be felt.

This invention suppresses the fall of the evaporation amount of the taste component in a non-combustion-type heated smoking article, especially the form which heats the filling containing lean tobacco, and the non-combustion-type heated smoking which can suppress "a feeling of taste inhibition" An object of the present invention is to provide a tobacco filling for articles.

MEANS TO SOLVE THE PROBLEM As a result of repeating earnest examination in order to solve the said subject, the present inventors are able to suppress the fall of the evaporation amount of a taste component by adding the salt which satisfy|fills specific conditions to a tobacco filling, while "taste taste sense of inhibition" was discovered, and the present invention was completed.

That is, the present invention is as follows.

<1> Tobacco filling for a non-combustible heated smoking article comprising tobacco and an aerosol-generating liquid, comprising:

A 1st acid dissociation constant contains the dihydrogen salt of the trivalent or tetravalent acid whose 1st acid dissociation constant is 1.0 or less, The tobacco filling characterized by the above-mentioned.

<2> The tobacco filling according to <1>, wherein the dihydrogen salt is a dihydrogen salt of pyrophosphate.

<3> Tobacco filling as described in <1> or <2> whose content of the said dihydrogen salt is 0.1 mass % or more and 10 mass % or less of the whole tobacco filling.

<4> Tobacco filling according to any one of <1> to <3>, wherein the liquid generating the aerosol contains propylene glycol (PG).

<5> Tobacco filling in any one of <1>-<4> whose content of water is 5.0 mass % or more and 30 mass % or less of the whole tobacco filling.

ADVANTAGE OF THE INVENTION According to this invention, while being able to suppress the fall of the evaporation amount of a taste component in the non-combustion-type heated smoking article of the form which heats the filling containing a cigarette, "a feeling of taste inhibition" can be suppressed.

1 is a cross-sectional view showing an example of a non-combustible heated smoking article.
It is a graph which showed the relationship between the 1st acid dissociation constant of the conjugated acid which comprises a salt, and the evaporation amount of a taste component.
3 is a graph showing the relationship between the first acid dissociation constant of the conjugated acid constituting the salt and the feeling of taste inhibition.
Fig. 4 is a graph showing the relationship between the content of disodium dihydrogen pyrophosphate and the feeling of taste inhibition.

In explaining this invention, although specific example is given and demonstrated, unless it deviates from the meaning of this invention, it is not limited to the following content, It can change suitably and implement.

<Tobacco filling for non-combustible heated smoking articles>

Tobacco filling for non-combustible heated smoking articles (hereinafter, sometimes abbreviated as "tobacco filling of the present invention") which is one aspect of the present invention is a tobacco filling containing tobacco and aerosol-generating liquid, the first It is characterized in that it contains a dihydrogen salt of a trivalent or tetravalent acid having an acid dissociation constant of 1.0 or less.

The present inventors have clarified various problems with respect to non-combustible heated smoking articles, in particular smoking articles of the type in which a filling containing tobacco is heated.

For example, when an acid is added to a filling (usually, the liquid which generates an aerosol is included) containing tobacco, the evaporation amount of a taste component may fall. It is considered that this is because the added acid penetrates into the inside of a tobacco piece with the liquid which generates an aerosol, and will form the flavor component and salt in the tobacco. In a non-combustion type heated smoking article having a high heating temperature, it is thought that salt dissociates by heating and a decrease in the evaporation amount of the taste component can be suppressed due to a high temperature, but in a non-burning type heated smoking article having a low heating temperature , the effect is considered to be significant. Moreover, it can be said that it is unpreferable from a viewpoint of manufacturing cost to enclose an acid in a capsule and to add.

In addition, in smoking using a non-combustible heated smoking article, a stimulus different from that of a cigarette may be experienced, or a "sense of taste inhibition" may be felt in which physiological spontaneous motions such as "suffocation" occur. It is thought that this is because the component which inhibits taste is contained in a packing, this component volatilizes with a solvent like propylene glycol, and it is thought that "a taste inhibited feeling" is felt.

The present inventors discovered that the effect was exhibited without forming acid and salt of the flavor component in tobacco by adding a salt that dissociates with moisture or the like contained in the filling to form an acid instead of adding the acid directly. did it Moreover, in order to prevent the dissociated acid and the taste component from forming a salt, it is necessary that thermal evaporation of the acid is occurring at the time of hydrolysis of the acid. In addition, it is clarified that the acid formed by dissociation is preferably a strong acid, and that the salt is preferably composed of a conjugated base of a strong acid. That is, by adding "the first acid dissociation constant of 1.0 or less dihydrogen salt of a trivalent acid or tetravalent acid" to a tobacco filling, while being able to suppress the fall of the evaporation amount of a taste component, "a taste inhibition feeling" found something that could be suppressed.

In addition, a "1st acid dissociation constant" shall mean the acid dissociation constant to the water in normal temperature (25 degreeC).

Hereinafter, "non-combustible heated smoking article", "flesh tobacco", "liquid generating an aerosol", "dihydrogen salt of a trivalent or tetravalent acid having a first acid dissociation constant of 1.0 or less" and the like will be described in detail.

The tobacco filling of the present invention is a tobacco filling for a non-combustible heated smoking article comprising tobacco and an aerosol-generating liquid, but the specific structure of the non-combustible heated smoking article filled with the tobacco filling of the present invention is not particularly limited. However, a well-known thing can be employ|adopted suitably. Hereinafter, a specific example is given and demonstrated.

Examples of the non-combustion-type heated smoking article include those having the same structure as the non-burning-type heated smoking article 10 shown in FIG. 1 . 1 is a cross-sectional view of a cylindrical non-combustible heated smoking article cut in the longitudinal direction thereof, in which a battery 101 , a pod 103 containing a filling material 102 , a heater 104 , and a mouthpiece 105 . has a structure with The tobacco filling of the present invention is filled in the pod 103, and an aerosol is generated by heating.

The heating temperature of the tobacco filling in the non-combustion type heated smoking article is usually 22°C or higher, preferably 100°C or higher, more preferably 150°C or higher, and usually 350°C or lower, preferably 300°C or lower, more preferably It is preferably below 250°C. If the heating temperature of the tobacco filler is within the above range, a non-combustible heated smoking article is likely to cause a problem of "smell inhibited", and the characteristics of the tobacco filler of the present invention can be utilized more effectively.

Examples of the type of thin tobacco include xanthoma, Burley, conventional, and regenerated tobacco. Examples of the parts used include leaves (Wanhwagak), stems, and leaf veins (middle bone horns). ), roots, and flowers.

Although the size of the tobacco is not limited, it is a measuring method using a projected cross-sectional area (for example, a method using Camsizer (Retsch Co.), etc.), and the equivalent sphere diameter is usually 1.5 mm or less, preferably 0.5 mm or less, and usually 0.01 mm or more.

The tobacco filler content of the tobacco filling of the present invention is usually 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more, and usually 80% by mass or less, preferably 70% by mass or less, more Preferably it is 60 mass % or less. If it is in the said range, while it will become easier to suppress the fall of the evaporation amount of a taste component more, "a taste inhibition feeling" can be suppressed more effectively.

Examples of the aerosol-generating liquid include polyhydric alcohols such as glycerin, propylene glycol, triethylene glycol and tetraethylene glycol; and carboxylic acid aliphatic esters such as methyl stearate, dimethyl dodecane diacid, and dimethyl tetradecane diacid. In addition, a liquid is not limited to one type, You may use it combining two or more types.

It is preferable that the liquid which generate|occur|produces an aerosol contains propylene glycol. Propylene glycol is a highly safe solution, used in food and medical products, and has a low boiling point and easy to vaporize, so it is possible to easily generate visible smoke. On the other hand, since propylene glycol has a high vapor|vapor pressure, there exists a property which volatilizes easily in an oral cavity. Therefore, it becomes an atmosphere where the component which inhibits the taste contained in the aerosol is easy to volatilize, As a result, it is thought that the problem of "a feeling of taste inhibition" is easy to generate|occur|produce. Therefore, the characteristics of the tobacco filling of the present invention can be utilized more effectively.

Content of the liquid which generates the aerosol of the tobacco filling of this invention is 20 mass % or more normally, Preferably it is 30 mass % or more, More preferably, it is 40 mass % or more, Usually 80 mass % or less, Preferably it is 70 mass %. % or less, more preferably 60 mass% or less. If it is in the said range, while it will become easier to suppress the fall of the evaporation amount of a taste component more, "a taste inhibition feeling" can be suppressed more effectively.

The tobacco filling of the present invention is characterized in that it contains a dihydrogen salt of a trivalent or tetravalent acid having a first acid dissociation constant of 1.0 or less (hereinafter sometimes referred to as "dihydrogen salt"), but if the conditions are satisfied, A specific dihydrogen salt is not specifically limited, According to the objective, a well-known thing can be employ|adopted suitably. Hereinafter, a specific example is given and demonstrated. In addition, "dihydrogen ^{salt" means a salt containing two hydrogen ions (H +} ) as cations, and means that other cations are not particularly limited.

The first acid dissociation constant of the conjugated acid constituting the dihydrogen salt is preferably 0.8 or less, and is usually -1.0 or more.

The valence of the conjugated acid constituting the dihydrogen salt is trivalent or tetravalent, but preferably three.

Examples of cations other than hydrogen ions constituting the dihydrogen salt include alkali metal ions such as lithium ions, sodium ions and potassium ions; alkaline earth metal ions such as magnesium ions and calcium ions; and ammonium ions such as ammonium ion and tetramethylammonium.

Examples of the conjugated acid constituting the dihydrogen salt include pyrophosphoric acid.

If it is the same as the above, while it becomes easy to suppress the fall of the evaporation amount of a taste component more, "a taste inhibition feeling" can be suppressed more effectively.

The molecular weight of the conjugated acid constituting the dihydrogen salt is usually 90 or more, preferably 120 or more, more preferably 170 or more, and is usually 300 or less, preferably 250 or less, and more preferably 200 or less. If it is within the above range, the strong acid of the dissociated dihydrogen salt can suppress a decrease in the evaporation amount to an appropriate degree, and can remain in the aerosol. Since strong acids have a high function as an acid, even a small amount can be effective if present in the aerosol.

Examples of the dihydrogen salt include disodium dihydrogen pyrophosphate, dipotassium dihydrogen pyrophosphate, and the like.

If it is the same as the above, while it becomes easy to suppress the fall of the evaporation amount of a taste component more, "a taste inhibition feeling" can be suppressed more effectively.

Content of the dihydrogen salt of the tobacco filling of this invention is 0.1 mass % or more normally, Preferably it is 0.25 mass % or more, More preferably, it is 1 mass % or more, Usually 10 mass % or less, Preferably it is 5 mass % or less. . If it is in the said range, while it will become easier to suppress the fall of the evaporation amount of a taste component more, "a taste inhibition feeling" can be suppressed more effectively.

Although the tobacco filler of the present invention contains tobacco and a liquid that generates an aerosol, moisture is usually contained in the tobacco, and it can be said that the tobacco filler of the present invention also contains water.

Content of the water of the tobacco filler of this invention is 5 mass % or more normally of the whole tobacco filler, Preferably it is 7.5 mass % or more, More preferably, it is 10 mass % or more, Usually 30 mass % or less, Preferably it is 25 mass %. Hereinafter, more preferably, it is 20 mass % or less. If it is in the said range, while it will become easier to suppress the fall of the evaporation amount of a taste component more, "a taste inhibition feeling" can be suppressed more effectively.

Example

The present invention will be more specifically described below with reference to examples, but changes can be made as appropriate without departing from the spirit of the present invention.

<Example 1, Comparative Examples 1-6: Influence of the first acid dissociation constant and boiling point of the conjugated acid constituting the salt>

100 mg of a liquid obtained by mixing propylene glycol and glycerin in a 1:1 (weight ratio) ratio was added to 100 mg of yellow horn (Japanese), and 5% by mass of the salt shown in Table 1 was added in terms of mass of the entire composition. Thus, a sample was produced. In addition, after being pulverized with a household mixer in advance, thin tobacco was vibrated for 2 minutes at the condition: amplitude-1.5mm/"g" with a sieve (AS200, manufactured by Retch), and a sieve size of 0.5 mm or less was used.

The produced sample was placed on a pod for exclusive use of the trade name "Ploom (registered trademark)" sold by Nippon Tabako Sangyo Co., Ltd., and placed under conditions of 22°C and 60% humidity for 2 days or more.置). In addition, the heating temperature (at the time of stable operation) of the tobacco at the time of using Ploom is confirming that it is about 160 degreeC - 170 degreeC by the pre-measurement using a thermocouple. In addition, since lean tobacco contained 13 mass % of water, it is thought that the produced sample contained about 6.0 mass % of water|moisture content.

In the smoking test, a pod made of Ploom was mounted using a smoker (Borgwaldt, RM-26), and the amount of flavor components in the initial 10 puffs was measured under prescribed smoking conditions (55 ml/2 S, smoking interval 30 s). did. In addition, in this experiment, nicotine which is easy to measure as a taste component was selected as a component parameter|index. For smoke collection, using a Cambridge filter pad, the smoke collected by the filter was extracted with a methanol solvent for 40 minutes with shaking, and nicotine was quantified by GC-FID.

The sensory evaluation of the smoking test was performed by 4 people, and "a feeling of taste inhibition" was implemented by 7-level evaluation of 1-7. In the result of this Example, when the evaluation value of the taste inhibition feeling is 2 or less, it is a value which an evaluator can fully identify a difference, and it was set as the area|region excellent in an effect. In the evaluation, a value of 7 indicates the degree to which a person feels disturbed in smoking and affects smoking, and the evaluation was described as a feeling felt while smoking.

The physical property value of salt, the evaporation amount of a taste component, and the result of sensory evaluation are shown in Table 1, respectively.

The graph which showed the relationship between the 1st acid dissociation constant of the conjugated acid which comprises a salt, and the evaporation amount of a taste component is shown in FIG. From FIG. 2, when dihydrogen salt was added and when not added, it turned out that the amount of a taste component is about the same. It can be confirmed that the amount of the taste component fluctuates in the monohydrogen salt or the salt not containing hydrogen. From this result, it turned out that the evaporation amount of a taste component becomes constant by adding dihydrogen salt.

Next, the graph which showed the relationship between the 1st acid dissociation constant of the conjugated acid which comprises a salt, and a taste inhibition feeling is shown in FIG. It was confirmed that the taste inhibition feeling was reduced, so that the 1st acid dissociation constant of the conjugated acid which comprises salt was low. Among the salts used in this example, the effect of disodium dihydrogen pyrophosphate is the highest, and it is expected that this reason is due to the strength of the acid of the conjugated acid constituting the salt.

From the above result, it turned out that the 1st acid dissociation constant of the conjugated acid which comprises a salt can maintain the evaporation amount of a taste component and eliminate the taste inhibition feeling by adding 1.0 or less dihydrogen salt.

<Examples 2-4: Influence of content of dihydrogen salt>

It implemented by the method similar to the previous Example except having changed content of the disodium dihydrogen pyrophosphate of a previous Example from 5 mass % to 3 mass %, and 1 mass %. In addition, in this evaluation, since the amount of taste components was the same, only the effect with respect to a taste inhibition feeling was paid attention.

The graph which showed the relationship between content of disodium dihydrogen pyrophosphate, and taste inhibition feeling is shown in FIG. From FIG. 4, also when content is reduced to 1 mass %, it can confirm that the effect of an acid is high. A strong acid has a high effect as an acid, and it can be considered that even a small amount is expected to exert an effect when present in the aerosol. It is thought that the stronger the conjugated acid constituting the salt, the more preferable.

Industrial Applicability

The tobacco filling of the present invention can be used for smoking by filling a non-combustible heated smoking article.

Claims (5)

A tobacco filler for a non-combustible heated smoking article comprising tobacco and an aerosol-generating liquid, comprising:
1st acid dissociation constant contains the dihydrogen salt of the trivalent or tetravalent acid whose 1st acid dissociation constant is 1.0 or less, The tobacco filling characterized by the above-mentioned. The method according to claim 1,
Tobacco fillings, wherein the dihydrogen salt is a dihydrogen salt of pyrophosphate. The method according to claim 1 or 2,
Tobacco fillings whose content of the said dihydrogen salt is 0.1 mass % or more and 10 mass % or less of the whole tobacco filling. The method according to claim 1 or 2,
The liquid which generates the said aerosol contains propylene glycol, The tobacco filling. The method according to claim 1 or 2,
The tobacco filling whose content of water is 5.0 mass % or more and 30 mass % or less of the whole tobacco filling.

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